A classic blondie recipe is the dessert that everyone needs to have in their back pocket. This is the handheld treat that you’ll be making all summer long.
When you combine the texture of a brownie with the deep flavors of the ultimate chocolate chip cookie, you get these Dark Chocolate Walnut Blondies, a rich and chewy treat that everyone loves.
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I shared a peek at these blondies on Instagram this week and several of you messaged me asking for the recipe before the 4th of July. Blondies are perfect for potlucks and barbecues, I’ll probably be making a batch again for our barbecue later this week too!
The blondie recipe I’m sharing with you today is the ideal no-fuss dessert. With morsels of dark chocolate and crunchy walnuts in each bite, these treats are sure to impress. The tiny touch of cinnamon in the batter adds a nice hint of flavor that works well with the nuts, chocolate, and vanilla.
With only 6 main ingredients, you can stir this recipe together in minutes with just a bowl and a spoon. Toss in a few handfuls of your favorite add-ins and you’ll have these bars ready for the oven before it preheats.
I love blondies for so many reasons. It’s easy to feed a crowd. Everyone likes them. You can multiply the recipe for however many servings you need. With the flavor and irresistibleness of cookies, baked all at once in a cake pan, what’s not to love about this easy dessert?
What are blondies?
If your favorite chocolate chip cookie met a brownie and decided to combine their awesomeness in one dessert, the result would be a recipe for Blondies!
Blondies are similar to brownies but without chocolate in the batter. Instead of cocoa powder, blondies use plenty of vanilla and brown sugar for a rich, sweet flavor and chewy texture.
Chocolate fans rest assured that blondies can still deliver your chocolate fix. Like chocolate chip cookies, you can mix just about any add-ins you like into the batter.
In this recipe, I used dark chocolate chips and nuts for a chocolate chip cookie inspired blondie. The melted butter in this blondie recipe helps the outside of the bars get just slightly crisp while the inside stays chewy and fudgy.
The Dark Chocolate Walnut Blondies I’m sharing today are just one of the many blondies recipes I’ve made and loved over the years. Classic Chocolate Chip Blondies are the bars I rely on when I need a delicious dessert that’s easy to make and serve and I’m sure everyone will enjoy.
Pecan Praline Blondies are buttery sweet treats that bring me back to eating pralines and cream ice cream with my grandpa as a child. They’re especially good served with a scoop of vanilla ice cream!
Looking for a way to use an abundance of biscoff spread I had in my kitchen, I created Biscoff Chocolate Chip Pecan Blondies a few years ago. If you’ve never had Biscoff cookie butter, it’s a spread made out of biscoff cookies that’s absolutely heavenly baked into a blondie.
For a non-biscoff version that can also be made gluten free, try these straightforward (but no less amazing) Chocolate Chip Pecan Blondies. If you haven’t gathered by now, I quite enjoy the crunch and flavor that pecans add to blondies.
And you can never go wrong with White Chocolate Macadamia Nut Blondies or these out-of-this-world Dark Chocolate Coconut Blondies.
Because you can never have two many great dessert recipes at your fingertips, these Oatmeal Butterscotch Bars are one more bar recipe that everyone enjoys!
Carrot cake fans should be sure to give A Southern Plate’s Carrot Cake Blondies a try as well. For a festive party treat, these Fireworks Blondies from Crazy for Crust look like they’d be perfect, especially for your Fourth of July gatherings.
Honestly, I’ve rarely met a blondie I didn’t like. I often make blondies for family camping trips and travel because I can make them ahead of time and easily transport them. These blondies keep well stored in an airtight container after they’ve cooled and been sliced.
Gluten Free Blondies
Blondies are easy to make gluten-free, too. I’ve made blondies both with and without wheat flour and had good results both ways.
For a gluten-free substitute to the all-purpose flour in the standard recipe, I used a combination of brown rice flour, tapioca starch and potato starch in this recipe. There’s no reason why you shouldn’t be able to enjoy a delicious blondie, even if you’re avoiding gluten.
Dark Chocolate Walnut Blondie Recipe
- Preheat oven to 350 degrees. Line an 8-inch pan with parchment paper or line with foil and grease the foil very well.
- In a large bowl, stir together the butter and sugar until smooth. Add the egg and vanilla and stir to combine. Stir in the flour, salt, and cinnamon just until combined. Stir in the chocolate chips and walnuts.
- Scoop the batter into the prepared pan and spread to the sides. Bake 25-28 minutes until an inserted toothpick has moist crumbs. The blondies should be slightly browned along the edges.
- Cool in the pan for at least 20 minutes and then lift the brownies out by the foil/paper and set on a wire rack to finish cooling before slicing and storing in an airtight container.